Nut-Free Mini Spring Rolls
Delight in the crispy perfection of these Nut-Free Mini Spring Rolls, an irresistible appetizer that’s as vibrant as it is flavorful. Filled with a medley of fresh, crunchy vegetables like julienned carrots, shredded cabbage, and bean sprouts, these bite-sized rolls are infused with the aromatic essence of garlic, ginger, and a hint of sesame oil. Crafted with rice paper wrappers, they’re not only nut-free but also gluten-friendly, depending on the soy sauce used. Perfectly pan-fried to a golden crisp, these spring rolls pair beautifully with your favorite dipping sauces, such as tangy sweet chili sauce or umami-rich soy sauce. With just 30 minutes of prep and a quick fry time, they make an ideal crowd-pleaser for any gathering or a light yet satisfying snack. Whether you’re catering to dietary restrictions or simply craving something deliciously crunchy, these Nut-Free Mini Spring Rolls are sure to impress!
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Recipe Information
Ingredients
- 20 pieces Rice paper wrappers (approx. 6-inch diameter)
- 1 large Carrot, julienne
- 1 cup Cabbage, shredded
- 1 medium Red bell pepper, julienne
- 1 cup Bean sprouts
- 2 tablespoons Soy sauce
- 1 teaspoon Ginger, grated
- 2 cloves Garlic, minced
- 2 stalks Green onions, chopped
- 1 teaspoon Sesame oil
- 1 cup Sunflower oil or other vegetable oil, for frying
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Prepare all vegetables by washing and cutting them as specified: julienne the carrot and red bell pepper, shred the cabbage, and rinse the bean sprouts.
In a mixing bowl, combine the carrot, cabbage, red bell pepper, bean sprouts, soy sauce, grated ginger, minced garlic, green onions, sesame oil, salt, and pepper. Toss everything together until well combined.
Fill a large shallow dish with warm water. Take one rice paper wrapper and immerse it in the warm water for about 10 seconds or until it becomes soft and pliable.
Lay the softened rice paper on a clean, damp kitchen towel or a cutting board. Add about 1 tablespoon of the vegetable filling in the center of the rice paper.
Fold the bottom of the wrapper over the filling, then fold in the sides, and roll up tightly to form a roll. Repeat this process with the remaining wrappers and filling.
In a large pan, heat the sunflower oil over medium heat. Once the oil is hot, carefully add the spring rolls, a few at a time, making sure not to overcrowd the pan.
Fry the spring rolls, turning occasionally, until they are golden brown and crispy, about 3-4 minutes per batch.
Using a slotted spoon, remove the spring rolls from the oil and place them on a plate lined with paper towels to drain excess oil.
Serve the mini spring rolls warm with your choice of dipping sauce, such as sweet chili sauce or soy sauce.
Nutrition Facts
Calories |
3097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.7 g | 325% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2635 mg | 115% | |
| Total Carbohydrate | 197.1 g | 72% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 19.4 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1253 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
